Best German Chocolate Bundt Cake

My recipe for Best German Chocolate Bundt Cake will take your confidence in baking to the next level! Best German Chocolate Bundt Cake takes the mystery out of making this special occasion treat in your kitchen.

Does the thought of making a German Chocolate Cake at home intimidate you?? German Chocolate Cake is a cake people tend to buy, but not make at home. Maybe it’s the thought of making a cake, and a topping, and frosting that compels us to buy from the bakery, instead of baking at home? I’m going to share with you my simple, make-ahead version of Best German Chocolate Bundt cake that will knock your socks off. This cake’s simple, gooey, moist deliciousness will convince you to never, ever, buy a German Chocolate Cake again!

a bundt cake, really?

Why a German Chocolate Bundt Cake? Years ago, I made a 100% from scratch German Chocolate Cake for Grant on his 50th birthday. I love that recipe! The only problem is, the cake takes a bit of time to make and is a little on the difficult side to handle if you are a novice baker.

I wanted to create the Best German Chocolate Cake recipe that is simple for a beginner cook to make and also give instructions for make- ahead so the cake can be made ahead, along with the topping and frosting, and assembled later if needed. With that in mind, I thought what’s easier to make than a Bundt cake?? How about a bundt cake made with a cake mix as a base? I knew you’d agree. That’s how the Best German Chocolate Bundt Cake was born.

a few simple steps…

Best German Chocolate Bundt Cake can be made in stages, so you won’t get overwhelmed with all three steps at once!
Here’s the plan:
1. Mix and bake the cake.
2. Make the coconut-pecan topping, refrigerate.
3. Make the frosting, spoon into a bag, and refrigerate.

make ahead instructions!

If you’re pressed for time, you can make the Best German Chocolate Bundt Cake up to two days in advance. Once baked, cool and wrap with plastic wrap and stick in back of fridge so no one will eat it up before you have a chance to frost! The topping takes about 15 minutes start to finish, and can be stored in a bowl in the fridge. You can make the topping and frosting up to a week before serving. Again, store in the fridge until ready to assemble. When you’re ready to assemble, take everything out, and follow instructions on recipe. Remember, if you are making ahead, hide the cake or you won’t have anything to frost. Where’s my laughing emoji?? I have a problem with eating unfrosted cake. Like an- I need an intervention type of problem…

last word on abk’s best german chocolate bundt cake…

Oh, one more thing. This German Chocolate Bundt Cake is incredibly moist. It will stay fresh for days in the fridge, covered. If no one sees it. Big IF right there! Happy baking 🙂

Instructions

for cake:

Turn oven to 350 degrees and place rack in middle of oven.

Place the wet ingredients into a large mixing bowl and mix until blended well. Add the cake mix, box of pudding, unsweetened cocoa and sugar. Mix for about 2 minutes on medium speed or until blended well. Turn beater on high for about 1 minute.

Generously grease a bundt pan.

Pour the cake batter into the pan and bake for about 45-50 minutes or until the cake springs back when touched lightly.

Remove from oven and let cool for about 5 minutes, then turn cake out onto cooking rack and let cool top side down until completely cooled.

Make the topping and frosting while cake is baking:

for topping:

Beat Evaporated milk, egg yolks, and vanilla in a large sauce pan with a whisk or fork. Add sugar and butter and cook over medium heat for about 10-12 minutes until mixture is thickened and starts to turn a golden color. Whisk while cooking every few seconds. When the mixture has thickened, remove from heat and add coconut and nuts.

Set aside to cool. Place in a bowl and set in refrigerator until ready to use.

For frosting:

Beat cream cheese and butter in a large mixing bowl until smooth. Add powdered sugar and cocoa powder and beat on low until smooth. Add vanilla and pinch of salt.

Using large Ziplock bag, or cake decorating bag, placing the bag inside of the cup or small bowl. fold the ends of the bag over a cup, and fill the bag with the frosting. Squeeze the frosting to one end of the bag. Snip off a small end of the bag when ready to frost.

assembly:

Place the cake on a flat plate or cake stand.

Top the cake with the coconut pecan mixture using a spoon.

Using the bag of frosting, pipe the frosting onto the cake until all of the frosting is used. You may also fill two bags and snip off one large and one smaller opening if you want to achieve a look similar to the one in the photo.

Notes

-The key to getting a bundt cake to come out of the pan in one piece is not flour, but lots of oil coating the pan. I use cooking spray. Just a basic PAM spray. Spray on more than you think you need. Two coats. don't forget the middle of the pan. -You may use any brand of cake mix, I usually prefer Duncan Hines, or in this cake Betty Crocker. -Do not mix the pudding with milk before adding to the cake. -Start in the middle and work your way outward when piping on the frosting. -Because the frosting is made with cream cheese, store in fridge if there are any leftovers.

I made this for my mother in laws birthday! It was a hit! I made the cake in the AM, the topping in the afternoon, and I made the icing and decorated it in the evening before the event! I grabbed some flowers on clearance and popped them in the middle to hide my less than perfect decorating capabilities;). The cake was delicious!

I made this for our Christmas dinner. It’s great! I love German chocolate cake. Have never had it with frosting just the coconut pecan and always a layer cake. I didn’t use as much frosting as you show on the picture, but it was still very good. I mean what could be better than chocolate cake, coconut pecan, and more chocolate in the frosting, right. The cream cheese in it made it super delicious. I was excited to see a bundt version as at the present I don’t have layer cake pans. Only thing was I accidently got regular pudding not instant. It was still very moist and one of the best cakes I’ve had. I will be making this one again! Thanks for the recipe, I shall be passing it along to friends and family.

This is the best thing we’ve ever eaten!! My fiancé’s family is from Brazil and are all very world traveled and foodies. I’m always nervous taking food to them and they all went nuts over it. NONE was left and it’s very filling.
I used the German Chocolate mix and condensed milk instead of buttermilk (accidentally lol). I also used coconut flavoring instead of vanilla in the icing and that was fabulous too!
We were eating the coconut mix right out of the pot!
We decided we need one of these a month from now on lol

The way the recipe is written, the advertising comes in at the end of the cake ingredients but after the advertising there is an additional cake ingredient…sour cream. Easy to miss…so don’t make the mistake I made and leave it out. I’ll let you know how the cake is without it.

Kelli,
Yes, it will be fine on the counter for a few hours, maybe 6? I try to assemble it before hand and the refrigerate for best results while cutting. That said, if you don’t have enough room in your fridge, a few hours on the counter will not hurt!
thanks,
Si

I made this for a dinner party. It was very good, but I felt the frosting needs a tweak. It’s just probably a preference, but following the recipe I thought the frosting was a bit bitter. I added more butter(unsalted) more salt and 2-3 teaspoons of vanilla. With that, I’d say this was a big hit. Thank you for the bunt version!